CN107373398A - 一种猪肉松及其制造方法 - Google Patents
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Abstract
本发明涉及一种猪肉松及其制造方法,该猪肉松由以下重量份原材料组成:带筋皮猪肉100份‑150份、豆粉10份‑15份、枣肉粉3份‑5份、虾皮粉3份‑5份、藻粉5份‑10份、食用盐1‑2份、1%质量分数的L‑a‑氨基酸:酮酸转氨酶水剂1份‑2份、1%质量分数的猪肉蛋白酶水剂2份‑3份、EDTA鳌合剂3份‑5份、酵母菌菌剂2份‑3份、纯净水250份‑300份;其制作步骤包括猪肉预处理、蛋白质水解、氨基酸整理、稳定营养及鳌合胶化、发酵成松五个步骤。本发明不添加防腐剂、含有人体必须氨基酸、营养全面、稳定性好、人体吸收率高、口感良好。
Description
技术领域
本发明涉及食品领域,尤其涉及一种猪肉松及其制造方法。
背景技术
猪肉松营养价值高,有很多种菜系佳肴做法。猪肉松无论蒸煮,清炖,还是烧卤,煎炸,都风味香浓,营养丰富,还具有较高的食疗营养价值。
常规技术中的猪肉松经蒸煮、调味、炒制加工而成,多通过加入味精增鲜调味、通过炒制固化营养,其内热量及盐分含量较高,且成分多仍为蛋白质,人体只能部分吸收,利用率不高,且猪肉内人体必须的8种氨基酸并不丰富、且难以吸收;再则猪肉松作为长期保存食品,为保证其不变质,猪肉松内多添加有各种防腐剂,也不利于人体健康;最后,现有常规猪肉松多为纯瘦肉猪肉松,极大地浪费了猪结缔组织中的钙、胶原、磷脂等有益营养,其它少部分含结缔组织的猪肉松由于处理不当,口感差,因此也无法获得市场的认可。
发明内容
为解决现有技术中存在的上述缺陷,本发明旨在提供一种不添加防腐剂、含有人体必须氨基酸、营养全面、稳定性好、人体吸收率高、口感良好的猪肉松及其制造方法。
为了实现上述发明目的,本发明采用以下技术方案:一种猪肉松,由以下重量份原材料组成:带筋皮猪肉100份-150份、豆粉10份-15份、枣肉粉3份-5份、虾皮粉3份-5份、藻粉5份-10份、食用盐1-2份、1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份-2份、1%质量分数的猪肉蛋白酶水剂2份-3份、EDTA鳌合剂3份-5份、酵母菌菌剂2份-3份、纯净水250份-300份。
一种制造猪肉松的方法,包括以下步骤:
1)猪肉预处理
①将猪的精瘦肉部分连同其附近的筋、皮一同剔出、洗净,获得带筋皮猪肉;
②选用步骤①获得的带筋皮猪肉100份-150份除血后蒸熟,获得待用熟猪肉;
③将步骤②获得的待用熟猪肉冻硬,采用机械方式制成直径不大于1mm的颗粒,获得待用猪肉粉;
2)蛋白质水解
①将1)中步骤③获得的100份-150份待用猪肉粉与豆粉10份-15份、枣肉粉3份-5份、虾皮粉3份-5份、藻粉5份-10份、食用盐1-2份混合均匀,加入纯净水250份-300份、1%质量分数的猪肉蛋白酶水剂2份-3份,加热至30℃-35℃,保温2h-3h后获得多肽混合原料;
3)氨基酸整理
①在2)中步骤①获得的多肽混合原料内加入1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份-2份,混合均匀后,加热至30℃-35℃,保持1h-1.5h后获得活化营养成分混合原料;
4)稳定营养及鳌合胶化
①在3)中步骤①获得的活化营养成分混合原料内加入EDTA鳌合剂3份-5份,然后除水至待用混合物胶质化,获得待用胶化原料;
②采用物理方式将上一步骤获得的待用胶化原料制丝并干燥,获得待用猪肉松胶丝;
5)发酵成松
①在4)中步骤②获得的猪肉松胶丝内加入酵母菌菌剂2份-3份,然后将混合物挤压成饼,获得猪肉松坯;
②待猪肉松坯发酵至柔软、蓬松后,获得粗制猪肉松;
③将上一步骤获得的粗制猪肉松采用巴氏杀菌法灭菌然后真空封装,即获得所需猪肉松。
与现有技术相比较,由于采用了上述技术方案,本发明具有以下优点:不同于现有技术中的直接蒸焙成松,本发明采用先制粉再采用蛋白酶水解,然后采用转氨酶活化蛋白酶解后的多肽,增大人体必须氨基酸的比例,使人体更易吸收、营养更全面,额外添加的豆粉、枣肉粉、虾皮粉、藻粉内富含猪肉类缺少的多种维生素、矿物质及生命活性元素,进一步补全了本发明的营养,同时保留了猪身内的筋皮,又将筋皮制成了粉,一方面不用添加人工胶质用于凝胶,另一方面也保留了筋皮内丰富的钙、胶原、磷脂等有益营养,在保证食物健康安全的前提下再一次丰富了猪肉松的营养;经历了多种酶解、EDTA鳌合、酵母发酵后,较硬的筋皮细胞膜质破溃,释放其内的营养后还倍加了猪肉松的松脆口感;工艺优化得也十分巧妙,蒸熟后不焙烧而是速冻后制粉保证了猪肉的营养,同时没有增加不健康的热量,蛋白酶水解后猪肉蛋白大部分分解为多肽,然后通过转氨酶活化后更易被人体吸收,然后EDTA的添加抑制了剩余酶解反应的进行,并将各种营养质进行鳌合稳固,一方面控制整体营养的均衡和稳定,另一方面起到一定的防腐作用,采用酵母发酵自然地分解了人体难以吸收的营养成份,同时发酵产生的气体将饼状猪肉松坯自然冲散成松,然后采用巴氏杀菌灭活酵母及各种酶,又采用了真空封装,增长了本发明的保存期限,同时整个工艺过程天然无污染,也未添加任何人工防腐剂,自然健康。
具体实施方式
实施例1
一种猪肉松,由以下重量份原材料组成:带筋皮猪肉120份、豆粉12份、枣肉粉4份、虾皮粉4份、藻粉8份、食用盐1.5份、1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1.5份、1%质量分数的猪肉蛋白酶水剂2.5份、EDTA鳌合剂4份、酵母菌菌剂2.5份、纯净水280份。
一种制造猪肉松的方法,包括以下步骤:
1)猪肉预处理
①将猪的精瘦肉部分连同其附近的筋、皮一同剔出、洗净,获得带筋皮猪肉;
②选用步骤①获得的带筋皮猪肉120份除血后蒸熟,获得待用熟猪肉;
③将步骤②获得的待用熟猪肉冻硬,采用机械方式制成直径不大于1mm的颗粒,获得待用猪肉粉;
2)蛋白质水解
①将1)中步骤③获得的120份待用猪肉粉与豆粉12份、枣肉粉4份、虾皮粉4份、藻粉8份、食用盐1.5份混合均匀,加入纯净水280份、1%质量分数的猪肉蛋白酶水剂2.5份,加热至32℃,保温2.5h后获得多肽混合原料;
3)氨基酸整理
①在2)中步骤①获得的多肽混合原料内加入1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1.5份,混合均匀后,加热至32℃,保持1.5h后获得活化营养成分混合原料;
4)稳定营养及鳌合胶化
①在3)中步骤①获得的活化营养成分混合原料内加入EDTA鳌合剂4份,然后除水至待用混合物胶质化,获得待用胶化原料;
②采用物理方式将上一步骤获得的待用胶化原料制丝并干燥,获得待用猪肉松胶丝;
5)发酵成松
①在4)中步骤②获得的猪肉松胶丝内加入酵母菌菌剂2.5份,然后将混合物挤压成饼,获得猪肉松坯;
②待猪肉松坯发酵至柔软、蓬松后,获得粗制猪肉松;
③将上一步骤获得的粗制猪肉松采用巴氏杀菌法灭菌然后真空封装,即获得所需猪肉松。
实施例2
一种猪肉松,由以下重量份原材料组成:带筋皮猪肉150份、豆粉10份、枣肉粉3份、虾皮粉3份、藻粉5份、食用盐1、1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份、1%质量分数的猪肉蛋白酶水剂2份、EDTA鳌合剂3份、酵母菌菌剂2份、纯净水250份。
一种制造猪肉松的方法,包括以下步骤:
1)猪肉预处理
①将猪的精瘦肉部分连同其附近的筋、皮一同剔出、洗净,获得带筋皮猪肉;
②选用步骤①获得的带筋皮猪肉150份除血后蒸熟,获得待用熟猪肉;
③将步骤②获得的待用熟猪肉冻硬,采用机械方式制成直径不大于1mm的颗粒,获得待用猪肉粉;
2)蛋白质水解
①将1)中步骤③获得的150份待用猪肉粉与豆粉10份、枣肉粉3份、虾皮粉3份、藻粉5份、食用盐1混合均匀,加入纯净水250份、1%质量分数的猪肉蛋白酶水剂2份,加热至30℃,保温2h后获得多肽混合原料;
3)氨基酸整理
①在2)中步骤①获得的多肽混合原料内加入1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份,混合均匀后,加热至30℃,保持1h后获得活化营养成分混合原料;
4)稳定营养及鳌合胶化
①在3)中步骤①获得的活化营养成分混合原料内加入EDTA鳌合剂3份,然后除水至待用混合物胶质化,获得待用胶化原料;
②采用物理方式将上一步骤获得的待用胶化原料制丝并干燥,获得待用猪肉松胶丝;
5)发酵成松
①在4)中步骤②获得的猪肉松胶丝内加入酵母菌菌剂2份,然后将混合物挤压成饼,获得猪肉松坯;
②待猪肉松坯发酵至柔软、蓬松后,获得粗制猪肉松;
③将上一步骤获得的粗制猪肉松采用巴氏杀菌法灭菌,然后真空封装,即获得所需猪肉松。
实施例3
一种猪肉松,由以下重量份原材料组成:带筋皮猪肉100份、豆粉15份、枣肉粉5份、虾皮粉5份、藻粉10份、食用盐2份、1%质量分数的L-a-氨基酸:酮酸转氨酶水剂2份、1%质量分数的猪肉蛋白酶水剂3份、EDTA鳌合剂5份、酵母菌菌剂3份、纯净水300份。
一种制造猪肉松的方法,包括以下步骤:
1)猪肉预处理
①将猪的精瘦肉部分连同其附近的筋、皮一同剔出、洗净,获得带筋皮猪肉;
②选用步骤①获得的带筋皮猪肉100份除血后蒸熟,获得待用熟猪肉;
③将步骤②获得的待用熟猪肉冻硬,采用机械方式制成直径不大于1mm的颗粒,获得待用猪肉粉;
2)蛋白质水解
①将1)中步骤③获得的100份待用猪肉粉与豆粉15份、枣肉粉5份、虾皮粉5份、藻粉10份、食用盐2份混合均匀,加入纯净水300份、1%质量分数的猪肉蛋白酶水剂3份,加热至35℃,保温3h后获得多肽混合原料;
3)氨基酸整理
①在2)中步骤①获得的多肽混合原料内加入1%质量分数的L-a-氨基酸:酮酸转氨酶水剂2份,混合均匀后,加热至35℃,保持1.5h后获得活化营养成分混合原料;
4)稳定营养及鳌合胶化
①在3)中步骤①获得的活化营养成分混合原料内加入EDTA鳌合剂5份,然后除水至待用混合物胶质化,获得待用胶化原料;
②采用物理方式将上一步骤获得的待用胶化原料制丝并干燥,获得待用猪肉松胶丝;
5)发酵成松
①在4)中步骤②获得的猪肉松胶丝内加入酵母菌菌剂3份,然后将混合物挤压成饼,获得猪肉松坯;
②待猪肉松坯发酵至柔软、蓬松后,获得粗制猪肉松;
③将上一步骤获得的粗制猪肉松采用巴氏杀菌法灭菌,然后真空封装,即获得所需猪肉松。
对所公开的实施例的上述说明,仅为了使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (2)
1.一种猪肉松,其特征在于由以下重量份原材料组成:带筋皮猪肉100份-150份、豆粉10份-15份、枣肉粉3份-5份、虾皮粉3份-5份、藻粉5份-10份、食用盐1-2份、1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份-2份、1%质量分数的猪肉蛋白酶水剂2份-3份、EDTA鳌合剂3份-5份、酵母菌菌剂2份-3份、纯净水250份-300份。
2.一种制造猪肉松的方法,其特征在于包括以下步骤:
1)猪肉预处理
①将猪的精瘦肉部分连同其附近的筋、皮一同剔出、洗净,获得带筋皮猪肉;
②选用步骤①获得的带筋皮猪肉100份-150份除血后蒸熟,获得待用熟猪肉;
③将步骤②获得的待用熟猪肉冻硬,采用机械方式制成直径不大于1mm的颗粒,获得待用猪肉粉;
2)蛋白质水解
①将1)中步骤③获得的100份-150份待用猪肉粉与豆粉10份-15份、枣肉粉3份-5份、虾皮粉3份-5份、藻粉5份-10份、食用盐1-2份混合均匀,加入纯净水250份-300份、1%质量分数的猪肉蛋白酶水剂2份-3份,加热至30℃-35℃,保温2h-3h后获得多肽混合原料;
3)氨基酸整理
①在2)中步骤①获得的多肽混合原料内加入1%质量分数的L-a-氨基酸:酮酸转氨酶水剂1份-2份,混合均匀后,加热至30℃-35℃,保持1h-1.5h后获得活化营养成分混合原料;
4)稳定营养及鳌合胶化
①在3)中步骤①获得的活化营养成分混合原料内加入EDTA鳌合剂3份-5份,然后除水至待用混合物胶质化,获得待用胶化原料;
②采用物理方式将上一步骤获得的待用胶化原料制丝并干燥,获得待用猪肉松胶丝;
5)发酵成松
①在4)中步骤②获得的猪肉松胶丝内加入酵母菌菌剂2份-3份,然后将混合物挤压成饼,获得猪肉松坯;
②待猪肉松坯发酵至柔软、蓬松后,获得粗制猪肉松;
③将上一步骤获得的粗制猪肉松采用巴氏杀菌法灭菌,然后真空封装,即获得所需猪肉松。
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